Browse All Recipes

Salade verte with garlic croûtons

Australian Gourmet Traveller recipe for salade verte with garlic croûtons.

By Emma Knowles
  • 20 mins preparation
  • 5 mins cooking
  • Serves 6
  • Print
Salade verte with garlic croûtons
A green salad made well is a fine thing. Choose a combination of leaves, mingling sweet and bitter. This salad can be served after the main course, French fashion, to freshen the palate, or it makes a great side to roast chicken - in which case you can use the fat from the roasting pan to cook the croûtons.


  • 3 cups (loosely packed) bitter salad leaves, such as rocket, chicory, baby dandelion and radicchio, coarsely torn
  • 1 baby cos, shredded
  • ½ cup (loosely packed) chervil sprigs
  • ½ cup (loosely packed) flat-leaf parsley
  • ½ bunch chives, finely snipped
  • 2 tbsp olive oil
  • 1 tbsp verjuice
  • 1 tbsp Sherry vinegar
Garlic croûtons
  • 50 gm chicken, duck or bacon fat
  • 8 thick slices day-old baguette, coarsely torn
  • 2 garlic cloves, thinly sliced
  • 1 tsp thyme


  • 1
    Place leaves and herbs in a large bowl and toss lightly to combine.
  • 2
    For garlic croûtons, heat fat in a frying pan over medium-high heat until melted, add baguette pieces and stir occasionally until light golden (2-3 minutes). Add garlic and thyme, and stir until fragrant (1 minute). Season to taste, then tip contents of pan into salad leaves.
  • 3
    Combine olive oil, verjuice and vinegar in a screw-top jar and shake, then season to taste. Add to salad leaves, toss to coat and serve.